Make These Fresh and Easy Teriyaki-Glazed Salmon Rice Bowls for Dinner Tonight

), dice up some avocado and cucumber, slice a couple of scallions, and pull that leftover teriyaki sauce out of the fridge. How do I know something is going to last a long time in the fridge? What's the point of making a lot of extra sauce or curry paste or pickles orThat's a good question. The long answer is that, well, it's complicated. We can do all kinds of calculations based on water activity, inclusion of antimicrobial ingredients, the temperature of your fridge, et cetera.

Of course, if you or someone you're cooking are immunocomporomised or pregnant, you should exercise an appropriate level of caution. Teriyaki sauce, for the record, will last indefinitely. Some eel shops in Japan have been using the same pot of sauce—replenished occasionally with a fresh splash of soy sauce and mirin—for centuries, and, while I might have some things hiding in the recesses of my fridge that look like they could plausibly be that old, the teriyaki sauce is as fresh as the day I made it, every time I go in for a dip.

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